Tiropita (Greek Filo Cheese Pie)
Why this recipe works
- Crisp pastry, soft centre: Layered filo bakes into a delicate, flaky shell around a thick, savoury cheese filling.
- Balanced cheese filling: Tangy feta gives the pie its distinctive Greek character, while ricotta keeps the filling smooth rather than overly salty.
- Flexible serving: The pie holds well once baked, making it useful for warm meals, room-temperature spreads or packed portions.
Get the most out of this recipe
Ingredient notes
- Choose good feta: Feta is the main flavour, so use one with a clean tang and firm, crumbly texture rather than a very mild salad-style cheese.
- Keep filo covered: Filo dries quickly once exposed to air. Keep unused sheets covered while layering so they stay flexible and easy to handle.
- Fresh herbs work best: Fresh dill gives a brighter flavour than dried. Fresh mint is a good alternative if you want a different classic Greek-style herb note.
Texture tips
- Brush each layer lightly: A thin coating of olive oil between filo sheets helps the layers separate and crisp in the oven.
- Rest before slicing: Letting the pie stand for 10 minutes helps the cheese filling settle, giving cleaner slices.
- Avoid microwaving leftovers: Reheat slices in a 180°C (355°F) oven so the pastry stays crisp rather than softening.
Make-ahead tips
- Bake ahead: Tiropita can be baked in advance, cooled completely and refrigerated in a sealed container for up to 3 days.
- Freeze after baking: Freeze well wrapped for up to 2 months, then thaw before reheating until piping hot.
- Reheat for crisp pastry: Warm slices in a 180°C (355°F) oven for 10–15 minutes to refresh the filo.
Authenticity notes
- Cheese blend: Feta is the defining cheese in tiropita, but softer cheeses such as ricotta are often used in variations to mellow the filling.
- Serve as a shared pie: A tray-baked tiropita is well suited to slicing into portions for mezze, lunch or casual family-style meals.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 190°C (375°F). Brush a 23 cm baking dish generously with a little of the olive oil. Finely chop the dill.
- In a mixing bowl, whisk the eggs until smooth. Add the ricotta, crumble in the feta, then stir in the dill and black pepper until evenly combined. The filling should be thick but spoonable.
- Lay a sheet of phyllo in the dish, letting the edges overhang, and brush lightly with olive oil. Repeat with about half the phyllo, brushing each layer, to build a sturdy base. Keep the remaining phyllo covered while you work so it does not dry out.
- Spread the cheese filling evenly over the phyllo base. Top with the remaining phyllo sheets, brushing each layer with olive oil. Fold the overhanging edges in to enclose the pie, then brush the top well with olive oil.
- Bake for 35 minutes, or until deeply golden and crisp on top. Rest for 10 minutes before slicing so the filling sets. Serve warm or at room temperature.
Recipe notes
Tips
- For neat slices, score the top layers of phyllo into portions before baking, taking care not to cut all the way through to the base.
- If you are serving vulnerable groups, use eggs that are produced to be eaten lightly cooked, as the centre of the pie may remain slightly soft when hot.
Substitutions
- Replace ricotta with the same amount of cream cheese for a richer, denser filling.
- Replace fresh dill with fresh mint for a different but still classic Greek-style herb note.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat slices in a 180°C (355°F) oven for 10–15 minutes until piping hot and crisp; avoid the microwave if you want to keep the pastry crisp. Freeze well wrapped for up to 2 months and reheat from thawed as above.
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Recipe overview
- Servings: 8 servings
- Yield: tiropita (23 cm)
- Total time: 1h (25min active)
- Difficulty: Medium
- Cuisine: Greek
-
Allergens:
Eggs Gluten Milk Wheat
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